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“Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce.”


Ingredients:


  • 2/3 cup

    hoisin sauce

  • 6 tablespoons

    rice vinegar

  • 1/2 cup

    minced green onions

  • 1/4 cup

    mushroom soy sauce

  • 4 tablespoons

    minced garlic

  • 2 tablespoons

    honey

  • 1/2 teaspoon

    sesame oil

  • 1 tablespoon

    toasted sesame seeds

  • 1/2 teaspoon

    ground white pepper

  • 1/2 teaspoon

    freshly ground black pepper

  • 1 (5 pound)

    boneless butterflied leg of lamb

Directions:






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